Flourless Protein Cake (14g Protein, No Protein Powder)

This Flourless Protein Cake is an easy 1-bowl protein cake made without protein powder and packed with 14 grams of protein per serving. It’s light, moist, and low-sugar, perfect to help you reach your protein goals while enjoying a sweet treat.

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While the whole recipe is just below, don’t miss all my tips further down, including process shots, ingredient swaps, tips, and more!

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Flourless Protein Cake

This Flourless Protein Cake is an easy 1-bowl protein cake made without protein powder and packed with 14 grams of protein per serving. It's light, moist, and low-sugar, perfect to help you reach your protein goals while enjoying a sweet treat.

Author: Carine Claudepierre

Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

Yield: 8 slices

Serving Size: 1 slice

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Ingredients

US CustomaryMetric

• ▢ ½ cup Maple Syrup (note 1)
• ▢ 1 cup Cottage Cheese (note 2)
• ▢ 2 large Eggs (note 3)
• ▢ 1 cup Peanut Butter (note 4)
• ▢ ⅓ cup Unsweetened Cocoa Powder (note 5)
• ▢ 1 ¼ teaspoons Baking Powder

Optional for a boost of sweetness

• ▢ ½ cup Dark Chocolate Chips

Instructions

• Preheat the oven to 350°F (180C°). Line an 8-inch square pan with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
• In the bowl of a food processor, add maple syrup, cottage cheese, and eggs. Blend until smooth – it takes 20 seconds on high speed.
• Add in the remaining ingredients: peanut butter, cocoa powder, and baking powder
• Blend again on medium-high speed until a creamy, smooth chocolate batter forms. Stop the food processor a few times, scrape down the sides of the bowl with a rubber spatula to bring down any cocoa powder, and repeat blending until consistent.
• Add chocolate chips to add sweetness and pulse 2-3 times to incorporate.
• Pour in the prepared pan and bake for 35-40 minutes at 350°F (180C°) or until the top is set and a pick inserted in the center of the cake comes out clean and dry. If it darkens too fast, cover the top of the pan with a piece of foil.
• Cool down on a cooling rack for 1 hour before slicing.

Notes

Note 1: Or any liquid sweetener you love, including sugar-free maple syrup, agave syrup.

Note 2: Or low-fat cottage cheese.

Note 3: Make sure you use large eggs or the batter will be dry.

Note 4: You can also use almond butter or sunflower seed butter.

Note 5: Highly recommended for a boost of sweetness.

Storage: Store the cake in an airtight cake box in the fridge for up to 4 days or freeze it for up to 1 month.

Tried this recipe?Mention @sweetashoneyrecipes

NutritionServing Size: 1 slice

Yield: 8 slices

Nutrition

Serving: 1 sliceCalories: 249.7 kcal (12%)Carbohydrates: 12.5 g (4%)Fiber: 2.9 g (12%)Net Carbs: 9.6 gProtein: 12.4 g (25%)Fat: 19.3 g (30%)Saturated Fat: 4.4 g (28%)Polyunsaturated Fat: 4.3 gMonounsaturated Fat: 9 gTrans Fat: 0.01 gCholesterol: 51 mg (17%)Sodium: 361.6 mg (16%)Potassium: 281.1 mg (8%)Sugar: 4.2 g (5%)Vitamin A: 104.3 IU (2%)Vitamin B12: 0.2 µg (3%)Vitamin D: 0.3 µg (2%)Calcium: 93.2 mg (9%)Iron: 1.4 mg (8%)Magnesium: 76.2 mg (19%)Zinc: 1.3 mg (9%)

Ingredients and Substitutions

You only need a handful of ingredients to make this cake. Here’s how to pick them.

• Maple Syrup – This liquid sweetener adds moisture and sweetness to the cake. You can also use other liquid sweeteners like sugar-free maple syrup or agave syrup.  
• Cottage Cheese – This is the star ingredient, providing a significant amount of protein and contributing to a moist texture. Low-fat cottage cheese also works.  
• Large Eggs – These bind the ingredients together and add structure to the cake. Using the correct size is important for the right consistency.
• Peanut Butter – This adds healthy fats, protein, and a rich flavor. Almond butter or sunflower seed butter are also great alternatives.
• Unsweetened Cocoa Powder – This provides a deep chocolate flavor. It also helps balance the sweetness of the other ingredients.
• Baking Powder – This leavening agent helps the cake rise and achieve a light and airy texture.  

How to Make Flourless Protein Cake

This recipe is super simple to put together, here’s how in a few pics.

Combine the wet ingredients in a large mixing bowl.

Blend until smooth and add the rest of the ingredients.

Blend again until smooth and transfer to a square baking pan.

Bake the cake for 35-40 minutes at 350°F (180C°) or until the top is set.

Carine’s Baking Tips

Let me share a few more tips for a perfect cake.

• Top with Melting Chocolate – Since the batter isn’t overly sweet, sprinkle 1/4 cup of chocolate chips on top of the cake immediately after it comes out of the oven. They’ll melt beautifully and add extra sweetness to each bite.
• Sweeten the Batter – For a sweeter cake, incorporate 1/3 cup of coconut sugar or allulose into the batter. Alternatively, stir in 1/2 cup of chocolate chips.
• Enhance with Vanilla – Add a teaspoon of vanilla extract to the batter for an extra layer of flavor.
• Protein-Packed Serving – Serve slices of this cake with a scoop of protein ice cream or a dollop of Greek yogurt for an even higher protein snack or dessert.
• Blend Until Smooth – Ensure you blend the wet ingredients (maple syrup, cottage cheese, and eggs) in the food processor until completely smooth to avoid any lumps in the final cake.
• Scrape Down the Sides – While blending the batter, stop a few times to scrape down the sides of the food processor bowl. This ensures all the cocoa powder is incorporated for a consistent chocolate flavor and color.
• Don’t Over-Bake – Bake the cake until a pick inserted into the center comes out clean and dry. Over-baking can lead to a dry cake.
• Tent if Browning Too Fast – If the top of the cake starts to brown too quickly, loosely cover the pan with aluminum foil to prevent burning.  

More Protein Dessert Recipes

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